Chocolate Chips Cream Pie

Submitted by Chef #741446

"Use to be my grandmother's recipe (not sure where she got it) as a quick dessert while in sunday church. It is really good and this is far as I remembered and still make it these day. Alots of people use sugar... which we don't use. Bake: Piecrust Refrigerate: pie for 2½ hours or until soft-set firm"

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 1 (9 inch) pie crusts (any flavor piecrust)
• 8 ounces cream cheese, softened
• 2 teaspoons vanilla extract
• 1⁄3 cup hershey's cocoa
• 4 ounces vanilla, jell o pudding mix box
• 1 cup milk
• 3⁄4 cup Hershey's semi-sweet chocolate chips
• 1⁄2 cup Cool Whip, lightly thawed (from a 16 oz. tub)
• remaining Cool Whip, lightly thawed
• remaining Hershey's semi-sweet chocolate chips

directions

1. Part 1 - Direction:

2. Bake the piecrust, as instruction from package, and then let it cool.

3. Part 2 – Directions:

4. In a bowl, stir in softened cream cheese and vanilla extract using a wooden spoon until fluffy-smoothly mixed.
5. Add in and beat cocoa, vanilla pudding mix and milk with wire whisk for about 3 minutes or so.
6. Whisked well.
7. Gradually stir in ¾ cup of chocolate chip and fold in ½ cup of cool whip.
8. Stir well with a wooden spoon.
9. Pour into prepared piecrust.
10. Garnish with remaining whip cream and chocolate chips on top.
11. Refrigerate 2½ hours or until soft-set firm before serving.